Description
Minced clams with potatoes and onion simmered in a broth of clam juice and half-and-half. A great, hearty soup to start a meal off with, or can even be a meal in itself.
Ingredients
- 4 slices bacon
- ½ cup chopped onion
- 4 potatoes, peeled and cubed
- 1 tablespoon all-purpose flour
- 1 cup bottled clam juice
- 1 cup half-and-half
- 2 (6 ounce) cans minced clams
- salt and pepper to taste
- ½ cup heavy cream (Optional)
- 2 tablespoons chopped fresh parsley
Instructions
- In a large saucepan over medium high heat
- fry the bacon until crisp
- about 10 minutes. Drain on paper towels
- reserving the bacon fat in the pan
- crumble and set aside.
- In the same saucepan with the bacon fat
- saute the onion and potatoes for 3 to 5 minutes. Sprinkle with the flour and stir well to coat.
- Pour in the clam juice
- bring to a boil
- reduce heat to low and simmer for about 15 minutes
- or until potatoes are tender.
- Add the half-and-half and minced clams and season with salt and pepper to taste. Finally
- whisk in the heavy cream
- if desired. Allow to heat through
- about 5 minutes. Garnish with the parsley and crumbled bacon. (Note: Do not boil if adding cream.)
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Servings: 4